Skip to main content

Asiago Herb Hoagie Rolls

Asiago Herb Hoagie Rolls
Melted Asiago cheese and a garlic-herb butter topping make these soft and fluffy homemade hoagie rolls extra delicious as part of your favorite sandwiches.
Yield 8 rolls
3

Reviews

Ingredients

  • 3 teaspoons granulated sugar, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 1/2 cups warm water, divided (about 110-115°F)
  • 2 tablespoons vegetable oil
  • 4 to 4 1/2 cups all-purpose flour, divided
  • 1 1/2 teaspoons table salt
  • 3 tablespoons water
  • 2 tablespoons unsalted butter (melted and slightly cooled)
  • 1 egg yolk
  • 1 garlic clove (minced)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 1/2 cups shredded Asiago cheese

Instructions

  • In a large bowl or the bowl of a stand mixer, combine 2 teaspoons sugar and the yeast. Add 1/2 cup of the warm water; stir to dissolve. Let stand 5 minutes until yeast is foamy, then add remaining sugar and water, oil, 3 cups of the flour and the salt. Stir to combine.
  • Using dough hook on medium speed, knead dough in stand mixer 5 minutes, adding enough of the remaining flour until a smooth, elastic and only slightly sticky dough forms;
    OR, turn dough out onto a floured surface and knead by hand 10 minutes, adding enough of the remaining flour until a smooth, elastic and only slightly sticky dough forms.
  • Shape dough into a ball and place in a lightly greased bowl; turn to coat. Cover with plastic wrap and let rise in a warm place 1 hour until doubled.
  • Punch down dough. On a lightly floured surface, divide into 8 equal pieces. Shape each piece into an elongated oval shape about 5 inches long, then transfer to lightly greased or silicone mat-lined baking sheets, leaving about 2 inches between each piece of dough.
  • Use a sharp serrated knife to slash tops of dough about 1/4-inch deep. Cover baking sheets with a tea towel or greased plastic wrap and let sit 30 minutes until dough is nearly doubled and puffy.
  • While dough is rising, heat oven to 400°F. In a medium bowl, whisk together water, melted butter, egg yolk, minced garlic, Italian seasoning, salt, garlic powder and onion powder. When dough is ready to bake, brush tops and sides with herb mixture. Sprinkle with the shredded Asiago cheese.
  • Bake 20 minutes, rotating pans halfway through, until rolls are baked through and cheese on top is melted and browned. Cool rolls completely on a cooling rack before slicing.

Notes

Did you make this recipe?

We want to see it! Tag @redstaryeast and use hashtag #redstaryeast

Review & Comments

Heather Meech | Reply

5 stars
Amazing!!!

Snady | Reply

I don’t have this cheese, can I use Colby instead? Do I use the same amount????
Thank you!

Red Star Yeast | Reply

Hi Sandy – Yes, you can use Colby or any other shredded cheese you have on hand or prefer. Use the same amount.
Happy baking!
Carol

Barbara | Reply

Can’t wait to try this recipe.

A Month for Sandwiches, Family Fun and Peaches! | Home Baking Association | Reply

[…] taste, including Gluten-Free Paleo! There’s the basics– Whole Wheat and White Buns and gourmet Asiago Herb Hoagies or choose from the winning bakers at […]

A Month for Sandwiches, Family Fun and Peaches! | | Reply

[…] including Gluten-Free Paleo! There’s the basics– Whole Wheat and White Buns and gourmet Asiago Herb Hoagies or choose from the winning bakers at […]

Donna | Reply

5 stars
Very good. Made these for two people so I did 4 hoagie, 2 hot dog, and 4 small dinner rolls. Used fresh chopped rosemary, sage, and thyme and I mixed it into the dough along with a sprinkle on top, instead of the “Italian herb and garlic”. Came out light and tasty. Must do lots more!

Janine | Reply

5 stars
I love this recipe goes great together with soup and the leftovers make a wonderful stuffing

Leave a Reply

Made the recipe? Rate it!